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Cream Puffs

Light, fluffy cream puffs filled with rich whipped cream, perfect for any occasion.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Prepare the Choux Pastry: In a medium saucepan, combine the water and butter, and bring this mixture to a boil over medium heat. Once the butter is melted, reduce the heat to low.
  2. Add the Flour and Salt: Now, add the all-purpose flour and salt all at once! Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball of dough. This should take about 1-2 minutes.
  3. Cool Down the Dough: Remove the pan from heat and let it cool for about 5 minutes.
  4. Incorporate the Eggs: One at a time, add in your eggs, mixing well after each addition until fully incorporated.
  5. Pipe the Cream Puffs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag, pipe small mounds of dough onto the parchment, leaving space for them to puff up.
  6. Bake to Perfection: Pop the baking sheet into the oven and bake for about 20-25 minutes, or until the cream puffs are golden brown and have doubled in size.
  7. Cool the Puffs: Once baked, turn off the oven and leave the door slightly ajar. Let the cream puffs cool in the oven for about 10 minutes.
  8. Whip the Cream Filling: While the puffs cool, whip the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
  9. Fill the Puffs: Once cool, use a small knife to make a slit in the side of each puff. Fill each puff with whipped cream, then dust with powdered sugar prior to serving.

Notes

For variations, consider chocolate, fruit, or savory fillings. Ensure cream puffs are cooled before filling to avoid sogginess.

Nutrition

Keywords: cream puffs, dessert, pastry, baking, French dessert